Striped Scallops with Baby Greens
Instructions:
- 3 cups balsamic vinegar
- 1/2 cup heavy cream
- 5 ounces soft goat cheese
- 2 pounds American Pride U/10 frozen sea scallops, thawed
- Salt and pepper
- Butter
- 16 ounces baby salad greens (field, spring or mesclun)
- Olive oil
- 1 cup finely diced red bell pepper
- 3/4 cup minced shallots
- In a saucepan, cook balsamic vinegar over medium-low heat until reduced by half, to a thin syrupy consistency. Once cooled, transfer to a squeeze bottle and refrigerate.
- In a bowl, thoroughly combine cream and goat cheese. Transfer to a squeeze bottle and refrigerate.
- Pat scallops dry; season to taste with salt and pepper.
- Melt butter in a sauté pan over high heat. Before the butter browns, add scallops to the pan. Sear for 2 minutes per side, until opaque and slightly firm, then remove from the pan.
- Toss greens with a little olive oil, salt and pepper. Divide greens among 5 plates; top each serving with 3-5 scallops, bell pepper and shallots. Drizzle with some of the balsamic reduction, then the goat cheese.
- Makes 5 servings.